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ARGENTINE CHIMICHURRI BREAD
Argentine Chimichurri Bread
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INGREDIENTS
- Cooking Time: 35
- Servings: 16
- Preparation Time: 10
- 1 1/2 lb loaf
- 1 cup water
- 1-1/2 tablespoons white wine vinegar
- 3 tablespoons olive oil
- 1/8 teaspoon cayenne pepper
- 3/4 teaspoon dried oregano
- 1-1/2 whole garlic clove, minced
- 3 tablespoons chopped onion
- 3 tablespoons chopped parsley
- 1-1/2 teaspoons salt
- 1 tablespoon sugar
- 3 tablespoons wheat bran
- 3 cups bread flour
- 1-3/4 teaspoons active dry yeast
DIRECTIONS
Place all ingredients in your machines fully assembled pan and in the order
specified by your machines manufacturer. Select the Basic or White cycle and
press start. After the first 10 minutes of kneading check the dough, it should
form a smooth round ball that when touched with your finger is tacky. However,
when you pull your finger away no dough should stick to it. If the dough is too
dry add 1 tbsp. of water at a time until the dough is the proper consistency. If
the dough is too wet add 1 tbsp. of flour at a time until the dough is the
proper consistency. It is normal for all recipes to need some sort of an
adjustment.
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